Greek Recipes

Greek and Cypriot recipes

Beetroot – Pandzaria Salad recipe 2


A different way to eat your beets.

Servings: 6


  • 4-5 beetroots, with stalks and leaves
  • 1-2 cloves of garlic, finely chopped (optional)
  • a little olive oil
  • 1 pinch of salt
  • a little red wine’s vinegar
Beetroot - Pandzaria Salad recipe

Beetroot – Pandzaria Salad recipe


  • Wash the beetroots and the stalks very well under cold running water many times to remove any dirt.
  • Cut the most bottom part of the beet but leave the stalks and upper leaves intact.
  • Boil the beets for 35 to 45 minutes or until tender (depending on size), and allow them to cool in their own water.
  • When cool enough to handle, peel the beetroots, and cut them in rounds or quarters.
  • Cut the stems in half or thirds, depending on length.
  • Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well.
  • This salad is an excellent accompaniment to fried or broiled fish.

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